"best potato chips you've never* tasted." 😭

I would like to though! This all looks amazing

Waffle-style chips are really good IME, especially with the right flavoring:
https://www.google.com/search?q=waffle+style+potato+chips&udm=2

'Aged cheddar' was the last type I tried. I had to really pace myself, because I wanted to just inhale them. 😄

So, chips instead of toast with raw garlic?

I consider myself an adventurous eater but don't think I can do a tartare, unfortunately.

A correctly prepared tartare is safe and delicious. It is one of the best ways to taste the meat, as there is no cooking process to change the flavor. If you get a chance, considering its price, try it!

I still think I'll pass.

I couldn’t eat it either but it has nothing to do with safety or taste. The texture is what I’d have a problem with.

If you're curious about it but can't quite handle the squickiness of true tartare (me, ugh the fucking texture of raw egg yolk is something I just cannot get past) a blue/bleu steak is very close flavor wise and a lot more palatable for many people.

A statement made by someone who never ate proper Tayto.

Are you sure they're not lays or just generic brand potato chips? To my knowledge this is preferable with good tartar. You want the most basic chip that will carry the flavor, not a greasy homemade potato chip that is flavorful on its own.

Essentially the goal is light flavor carrier that offers little to take away from the tartar, just some texture and structure to eat it.

I'm sure. The restaurant made them. Tartare.

I just can't do tartare. Sushi is fine but make it...not fish, and my brain says "what are you, a stupid? that ain't cooked."

I've always wanted to try a steak Pittsburgh rare.

Too squishy and slick.

You’ve never had a raw egg in a beer as a little nutritional hair of dog?

In things it's fine, but as the centerpiece / defining texture I just dont like it. Never heard of egg in beer specifically though, that does sound interesting.

I still agree with chicken, but beef I've been convinced.

When I was about 17 I was working at a small venue / in house catering company. At the time one of my jobs was to start the fire for the smoker and prep the meat. We got a 'baron' of beef. I'm honestly still not sure what cut that was but, it was huge had two grains and a thick fat cap. I had to trim some of the fat and season it.

The owners wife was very pregnant with a boy (some cultural thing where she wanted to make her boy manly IDK) she came up to me and asked me to trim off a piece of raw beef. I tried to talk her out of it but she was the boss I was a kid. she ate it and went about her day. I figured I should to.

it was beefy. it really helped me appreciate the flavor of the beef.. did again several times.

It’s the breakfast of drunks everywhere.

"it's not the taste, it's the consistency"

Honestly this description makes me less likely to try it.

More for the rest of you I guess!

That looks delicious!

What is the yellow disc? Egg yolk?

Never heard that term before, one search later, and that sounds delicious!

Yes

Here, it would be mixed with the meat, a bit as when added on top of pastas.

Looks gross.

Never heard of chips with tartare. We usually do bread or toast with lots of butter 😋

Also i did not know that eating tartare was a controversial topic, I guess that it is a problem in places where food safety is not that good, but it is not that different biologically than eating rare steaks, those ain't cooked either in the centre.

Tartar is always such a delight. A bit of cognac, some chilli and a lot of capers.

May I ask about the consistency of the egg yolk? Was it purely raw or did they manage to solidify it with a chemical reaction?

I think the middle can vary in doneness, the importance is the gradient between very well done on the outside to rarer in the middle.

It's a shockingly good texture. Way better than it sounds.

Is it the texture of finely cut uncooked meat, because any texture like that and I immediately become nauseous.

It’s very psychosomatic for me. Happens with chicken too if it’s a woody piece. I can temp it to know it’s cooked, I can look at it and see it’s cooked but as soon as I feel that abnormal texture I’m out.

I used to get random cravings for raw meat, probably some iron deficiency or something. I'd buy a steak once a week, season it with some salt pepper and garlic, maybe a few dashes of liquid smoke, and go to town on my NY Strip or Filet (while hidden away from the normal folk, locked in my room to cover the shame).

Never got sick or anything, but it satisfied something deep in me from those days. Every now and then I still get the craving, but God damn are beef prices atrocious these days, no raw buppy for me

Looks bangin! Was the mixture noticeably leaner than beef tartare?

Just a bit leaner, yes.

Just raw.

It’s sashimi, except a different meat. If one can eat sashimi one can assume some similar risks from beef (or bison). Stricter controls handling on the meats make it as safe as can be done.

I’ve had tartare and it was very good, but it was a one-time thing for me. As an American I have a hard time with the concept, frankly because our food safety system and how we raise animals for food isn’t all that great.

People have their reasons for not wanting to eat it but my rule is, the better the restaurant the more I'm willing to eat things that require more care in their offering. This restaurant is one of the best in my city and I'm very happy I have the opportunity to eat here.

Never saw tartar like that, but I can imagine that it adds a flavor explosion, especially with those large salt flakes. Will have to try that at some point. Thanks for sharing!

Finally. Actual foodporn material lol.

Most of the bacterial growth on a steak will be on the outside. As long as the outside is seared, the odds of food borne illness is very low as long as the meat is fairly fresh or has been aged properly.

My personal issue with tartar is that the meat is minced. Every surface is now a potential surface for bacteria to grow. The meat must be extremely fresh and the surfaces and knives used to prepare tartar must be very clean or contamination is a real risk.

Weird to hear tartare described as "adventurous" food lol.

It's pretty standard in Europe. Like my dad made it a couple of times at home for us.

Respectfully, bullshit.

First tartare is cut not minced, and usually eaten just after preparing it, there is no time for anything to multiply. When I prepare it at home it is in my stomach less than 30 minutes after cutting it. At that point you have the same risk as licking the knife I used to prepare it.

The issue is stuff already in the meat because the animal was sick, like salmonella, hepatitis etc. Same risk as rare steak.

Edit: I am wrong, most bugs are on the surface, the same part normally seared in a steak. That part is consumed raw in a tartare so it is in fact not the same risk as a rare steak.

I've had tartare a couple times (and without the egg it's delicious), and the egg is still one of the defining textures; it's not mixed with anything that makes it not slimy. It just coats the meat, and if that's your thing that's great! It's just not mine.

here usually, the egg is optional... if ordered, it is usually mixed with the meat before eating.

I understood what you meant, and I've had it prepared both ways - the egg still defines the texture, even when incorporated with the meat prior to eating. Without the egg I find it delicious (though I vastly prefer blue or raw whole steak), but I've never seen it offered that way without a special request. You live in a lucky region, I guess!

My American brain is a little surprised it's cultural. Uncooked ground beef has a pretty unpleasant texture and smell on its own. I'm sure it's better when it's steak-burger, but not by much to me.

Closest I've been able to do was seared A1 Wagyu steak. Which was great, but I still wouldn't really want to eat much more than a few bites in a sitting.

But you're an adventurous eater?
What do you eat/did try to call yourself that?

Tartare is like really baseline of good kitchen, just like carpaccio

Don't want to sound like a dick, but would be really interested in what other foods you're into, when you think, that's too much exotic

Edit: to sound even less like a dick:
My wife hates the texture and taste of meat in general. So I'm kinda asking out of real interest, because maybe there something for her, I don't know about

You are right, I live in a region where eating is the aim of living (rather than a need to live). Yet when the meat is fresh enough restaurants usually don't offer egg on top (or as an opt-in thing). I would not ask tartare to a non-specialist restaurant, mostly because my taste is wasted by the habit of quality... so I order the things the restaurant do well rather than my favorit dish. And I don't do tartare myself...

So, the egg isn't wrong, but I join you to the fact that if the tartare is good without egg, there is no point to add one (raw beef don't miss protein). And if the egg is needed, I would prefere order something else...

I've had tartare in the suburb I live in here in Jersey, in Manhattan, in Montreal, France, Spain. I think it's fairly standard everywhere, although in the US it's probably limited to more upscale dining.

That said, it's not my jam. But I'll probably keep trying it.

God, that’s so HOT!

It is so good, but it’s the combination that puts it over the top. The capers are critical, as is the texture contrast with the toast!